Method
1.
Heat up butter and olive oil in the sauce pot, stir-fry
pumpkin, red apple and onion until aromatic, add flour, stir
well.
Add water, once boiled, reduce to medium heat,
simmer for 15-20 minutes.
2. Transfer all ingredients and soup to the
fruit blender (except cinnamon stick),
pound until smooth.
Reboil it in a pot with cooking cream, then
season with chicken stock granule and salt.
3.
Serve hot with cubed apple, cooking cream
and crushed black pepper.
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